Homemade Hot Sauce
A homemade hot sauce recipe that allows you to control the amount of sodium, the intensity of the heat, and the flavor!
Servings: 75
Calories: 3kcal
Ingredients
- 10 ounces fresno or jalapeno peppers sliced
- 6 cloves garlic minced
- 1 medium onion thinly sliced
- 1 tsp oil
- 2 cups water
- 1 cup white vinegar
Instructions
- In a well ventilated area, add the peppers, garlic, onions and oil to a non reactive pan
- Sautee over medium high heat for 3-5 minutes until tender
- Add the water and continue cooking, stirring occasionally, until almost all of the water has evaporated, about 20 minutes
- Remove from heat and allow to sit until it comes to room temperature, about 30 minutes
- Add mixture to a food processor and puree until smooth
- With the food processor running, slowly add the vinegar
- Strain through a fine sieve
- Transfer the liquid to a jar, seal, and refrigerate
Notes
The older the pepper the spicier it will be. The uglier the pepper, the hotter it will be. For a milder sauce, choose a younger, prettier pepper and remove the seeds and the pith (the pith is the white part found inside the pepper).
For a classic red hot sauce with a hint of smokiness in the background, use fresno peppers. For a milder, sweeter green hot sauce, use jalapeno peppers.
Use a non reactive pan such as stainless, glass, enamel, or ceramic. Reactive pans including aluminum, metal, copper, iron, or steel can interact with the peppers and infuse a metallic flavor into your sauce.
Make sure your cooking space is well ventilated by opening the windows or using a fan hood.
Discard the seeds and pulp or save it to add spice to soups or sauces.
Store your hot sauce in a sealed bottle in the refrigerator. It will last up to 6 months. The longer it sits, the more flavorful it becomes.
Nutrition
Serving: 1teaspoon | Calories: 3kcal | Potassium: 15mg | Vitamin A: 35IU | Vitamin C: 5.6mg | Calcium: 2mg | Iron: 0.1mg